Pan-Fried Carrots And Jerusalem Artichokes With Thyme

Jerusalem artichokes are sweet and almost garlicky, mushrooms and gorgeous. Although artichokes called they're actually tubers-like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, sprinkle with a little chili oil. You can also use them in a salad with smoky bacon.

A Jerusalem artichoke's best friends are carrot, sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.

Ingredients:

* 600g of Jerusalem artichokes
* Olive oil(as per your taste)
* A few bay leaves
* 4 carrots
* 2 cloves garlic
* 1 vegetable stock cube
* Dried thyme
* Salt and Pepper

Method:

* Peel the carrots and Jerusalem artichokes and cut them into pieces. Place them in an oiled frying pan and fry on a medium heat until it changes into golden color on both the sides.

* Add a few bay leaves, 2 cloves of garlic, finely sliced, some salt and pepper and sprinkle dried thyme to taste. And stir them well in the pan for 5 minutes, place a lid on top.

* After 20 to 25 minutes they will have softened up nicely and you can remove the lid.

* Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.

They will go well with both meat and fish and are particularly good in soups or warm salads.